Boil the greens in the beet water until just wilted, 3 to 4 minutes. Drain well in a colander, then squeeze out as much water as possible. Coarsely chop and place in a shallow salad bowl.

This recipe involves a colorful mix of quinoa and beets with a tangy smattering of blue cheese (optional), followed by a ...

In the event you don't work in Midtown Manhattan or can't handle the throngs during peak lunch hours, here's a Little Beet winter salad recipe from Becker that you can make at home. No waiting in ...

To make the salad: Combine the sauerkraut, beet stems, shallot, herbs and olive oil in a bowl and mix. Season with lemon juice, salt and pepper, then serve with fresh picked herbs on top.

Make the salad: Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing.

That's why this Beet Arugula Salad recipe is my new go-to favorite. With only 5 ingredients, it's a snap to toss together. And a sprinkling of creamy cheese make's it absolutely delicious.

Lentil salad with Avocado, Pecans, and Sherry VinaigretteServes 4 1 cup cooked, room temperature lentils1 avocado, dicedjuice and zest of 1 lemon3 tbsp toasted pecans2 tbsp parsley4 oz arugulasalt ...

Make the salad: Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing.